Whole wheat pasta with escarole, olives and capers

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Escarole200 g
• Black olives15 g
• Capers5 g
• Pine nuts8 g
• Raisins8 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: October – March

Method

1. Soak the raisins in a small cup of warm water; bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile separate the escarole leaves, wash them well in several changes of water as they hold soil and cut into strips about 2 cm wide; rinse the capers.
3. Heat the olive oil in a wide frying pan over medium heat with the crushed garlic for a minute, until it sizzles; add the still-damp escarole with a pinch of salt, cover and cook for 8 minutes, until wilted and tender.
4. Meanwhile add the wholemeal pasta to the water and cook for the time on the packet, usually 10–12 minutes, until al dente.
5. Add the black olives, capers, pine nuts and squeezed raisins to the escarole and cook uncovered for another 3 minutes, until the juices have reduced; remove the garlic.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the escarole for a minute, adding a little water until well coated.